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 Canada Beef is helping the foodservice industry recover It is well-known that the foodservice industry in Canada was hit hard by the COVID-19 pandemic. From mandated restaurant closures to an increased dependency on take-out, foodservice stakeholders faced unprecedented circumstances over the past few years. However, the tenacity of operators to find creative solutions to keep their businesses going is commendable, and brighter days seem to be ahead. Restaurants Canada has predicted that the foodservice sector’s annual sales will hit $83.3 billion in 2023, marking the industry’s return to pre-pandemic levels. While this projection brings much for the foodservice industry to be optimistic about, challenges remain in the form of inflation, rising interest rates, supply chain issues and labour shortages. Canada Beef has been developing and implementing a Foodservice Recovery Strategy with pandemic recovery and longstanding foodservice sector sustenance in mind. Within this framework, information is being gathered, and tools are being developed to facilitate stakeholders' strategic leveraging of beef to help their businesses rebound more quickly. Canada Beef’s Foodservice Recovery Strategy comprises several tactics focusing on research, innovation, and stakeholder education. The latter pillar has been supported through the newly enhanced studio facilities at the Canadian Beef Centre of Excellence (CBCE). Initiatives launching shortly include training and educational tools projected to help foodservice operators, distributors, and other stakeholders maximize the tactical use of beef within their ventures. Foodservice Video Series The CBCE has developed videos under three different categories to help keep beef as a desirable and accessible menu item for foodservice operators: 1. Trim Utilization To address and optimize product yields at foodservice, these videos highlight trim products as primary beef ingredients and ‘flavour enhancers.’ This subject matter is positioned to help operators maximize product utilization while reducing costs and enhancing menu offerings for customers. Videos will explore four key categories of trim: Lean trim, medium trim, bone, and beef fat. Click here to see lean trim transformed into beef chips, an innovative sharable for your menu.  2. Opportunity Cuts Research indicates a growing interest amongst foodservice operators to expand their Canadian beef offerings to reduce costs and deliver exciting new eating experiences to their customers. Videos will focus on communicating the advantages of offerings deemed ‘opportunity cuts,’ which are Canadian beef cuts that showcase value due to versatility, ease of processing, cost and seasonality. Click here to learn how flank steak can bring value and innovation to your menu.  3. Innovative Portions Increased food costs and shifts in Canadian demographics can present challenges to foodservice operators when cooking and plating beef, especially traditional cuts like grilling steaks. To combat these concerns, videos will showcase how to communicate opportunities to add value to beef purchases. This can be done through smaller format cuts (also known as ‘minis’) and innovative culinary concepts while continually focusing on providing customers with a satisfying eating experience. Click here to discover how to make Roast Beef Sliders with Corn Pickle Relish, which only requires ~100g of beef per serving.   Online Course: Food Margin on Menus Canada Beef has produced an online course that explains the importance of understanding and calculating food margins. Food margin, sometimes referred to as contribution margin by the industry, can be defined as food item revenue minus the food item cost. Foodservice operators understand that keeping food cost percentages low is essential. At the same time, it’s important to understand which menu items deliver high food margins. These products maximize revenue generation and create profit opportunities. Using easy-to-follow, real-world examples, this course demonstrates how Canadian beef menu offerings support higher revenues and profitability for foodservice operations. You may access this course and other Canada Beef online training materials at www.cdnbeefperforms.ca/training Stay tuned to Canada Beef for updates on initiatives to drive Canadian beef sales in the foodservice sector. This article was prepared by: Cameron Pappel, Mathieu Paré, and Shelby VanSickle Back to main page  SHELBY VANSICKLE Senior Director, Channel Marketing |
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